Salted Caramel Pina Colada Bread Pudding

When I was in Miami for BlogHer Food 14, one of the sponsors was King’s Hawaiian Bread.  I had heard of their product before but never got to try it before the conference.  I really loved the bread and liked how it had a slightly sweet flavor.  Everytime I try a new product I like, it always starts a flurry of brainstorming of what I could make with it.  This was no exception and I thought that King’s Hawaiian bread would taste great used in a sweet bread pudding recipe.
I have actually never made bread pudding before, but I have always enjoyed it.  We will occasionally go to a buffet restaurant in our town and they always have bread pudding as one of the desserts.  I had never tried making it before because my husband told me that he did not like it.  The bread pudding was actually not hard to make at all and just took awhile to bake.  I through that the flavors of pineapple and coconut would pair great with the slightly sweet King’s Hawaiian bread. I also decided to pair that with one of my favorite flavors, salted caramel.
This Salted Caramel Pina Colada Bread Pudding was so delicious.  I really loved the combination of the salted caramel and pina colada flavors with the slightly sweet King’s Hawaiian bread.  This really was a great combination and is great summer tropical dessert treat.  My whole family loved it, even my husband who said that he did not like bread pudding.  I only used coconut milk to add some coconut flavor but you could add some shredded coconut to add even more coconut flavor.  This is great served with some salted caramel sauce drizzled right on top. I hope you enjoy this delicious treat!


Salted Caramel Pina Colada Bread Pudding


  • 1 King's Hawaiian Sweet Round Bread, cubed, about 6 cups cubed bread
  • 2 cups coconut milk
  • 4 eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 1 can (8 ounces) crushed pineapples
  • 1/2 cup caramel ice cream sauce
  • 1 teaspoon sea salt


  1. Preheat the oven to 350 degrees.
  2. In a medium sized bowl whisk together the coconut milk, eggs, sugar, and vanilla until combined. Add in the crushed pineapples (including the juice).  
  3. Place the bread crumbs in a large bowl and pour the coconut milk and pineapple mixture on top of the bread.  Fold the ingredients together making sure to moisten all of the bread.  Allow the bread mixture to stand for 10 minutes.  
  4. Meanwhile, mix the caramel ice cream sauce and sea salt together until combined.  
  5. Pour half of the bread mixture into a greased 8x8 baking dish.  Press the bread to form an even layer. Spread half of the salted caramel sauce on top of the bread layer.  Then pour the other half of the bread mixture on top of the salted caramel sauce and press into an even layer.  Spread the remaining salted caramel sauce on top. 
  6. Bake for 45-50 minutes or until the bread pudding is set.  Let the pudding cool for at least 20 minutes before serving.  If it will not be served right away, refrigerate until ready to serve.  It can then be served cold or heated up.  If desired, serve with additional salted caramel sauce on top.


“This post is part of my entry in to the KING’S HAWAIIAN® Go PupuleTM
 Recipe Sweepstakes. For details on how you too can enter for a chance to win the sweepstakes prize by entering the KING’S HAWAIIAN® Go PupuleTM Recipe Sweepstakes, go here:”




  1. This looks so, so good! It looks absolutely delicious!

  2. Alyssa, this looks incredible! Mouth is literally drooling, I feel like I can taste it right now! YUM! Awesome recipe and great pics!

  3. Be still my heart, this looks amazing! I love the idea of using King’s Hawaiian Bread!

  4. This looks so scrumptious and mouth-watering. I have a person who is a diabetic and this desert will send them into a diabetic shock. How can I cut down the sugar? I do not want to use a sugar substitute or anything remotely similar. Please help. Thanks

    • You could use fresh pineapples instead of canned to cut some of the sugar. You could also try to find low sugar caramel sauce or make your own. As for the actual sugar if you dont want to use a substitute you could try skipping it all together. It wont be as sweet tasting though. If you try it let me know how it turns out.

  5. Would Portuguese sweet bread work as an alternative? Thanks!

  6. Do you think that this could be made in a crockpot?

  7. Is that coconut milk in a can or refrigerated coconut milk you used?


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